INGREDIENTS
allpurpose flour 1 1/2 cup
yeast 1/2 tsp
brown sugar 1 tsp
milk pwdr 2 tsp
salt
warm milk 1/4cup
warm water enough for dough
BUTTER 1 TBSP
knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature,
TOPPING
toppings as ur taste\my topping is ;meat ball ,pepperoni,black olives ,tomato &onion.
CHEESE- MIXTURE OF 'MOZERELLAND CHEDDAR
add 1 tsp of olive oil and a sprinkle of oregano. This makes the cheese juicy and doesn't let it dry out while baking.
yeast 1/2 tsp
brown sugar 1 tsp
milk pwdr 2 tsp
salt
warm milk 1/4cup
warm water enough for dough
BUTTER 1 TBSP
knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature,
TOPPING
toppings as ur taste\my topping is ;meat ball ,pepperoni,black olives ,tomato &onion.
CHEESE- MIXTURE OF 'MOZERELLAND CHEDDAR
add 1 tsp of olive oil and a sprinkle of oregano. This makes the cheese juicy and doesn't let it dry out while baking.
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